Chicken Tinga
Chicken Tinga
Directions
- Blend the tomatoes and chipotle peppers in adobo sauce until smooth.
- Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and cook until fragrant. Add the tomato paste and cook, stirring often, until it evenly coats the onion, 1 to 2 minutes.
- Add the chicken pieces, sugar, salt, pepper and oregano. Sauté, stirring occasionally, until the chicken is lightly browned. Add the tomato mixture and stir to combine.
- Cover and simmer for 30 minutes until the chicken is cooked through.
- Remove the chicken breast and shred with forks. Return the shredded chicken to the sauce and simmer for 30 minutes.
- Serve with warmed corn tortillas.
Ingredients
- 6 1/2 cups ESCALON® Bella Rosa Tomato Strips
- 3 tbsp. Chipotle pepper(s) in adobo sauce
- 1/4 cup oil, vegetable
- 3 cups onion, thinly sliced
- 1 tbsp. garlic, minced
- 1 tbsp. tomato, paste
- 4 1/2 lbs. chicken breast, boneless (or thighs)
- 2 1/2 tsp. sugar
- 1 1/2 tbsp. Kosher salt
- 1 tsp. Black Pepper
- 2 tsp. oregano, Mexican, dried
- 2 tsp. thyme leaves, dried
- Corn Tortillas, warmed